Best Smoked Trout Recipe
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- Опубліковано 20 жов 2024
- This recipe is perhaps the best smoked trout recipe that also works great on kokanee, steelhead, salmon and other fish. Smokehouse Products has been using this smoked trout recipe for over 40 years since when we began making our Big Chief and Little Chief Electric Smokers. This smoked trout recipe is basic, it’s simple, and it consistently makes absolutely mouth-watering smoked trout. With just two ingredients, salt and brown sugar, (or use our premixed Smokehouse Trout and Salmon Brine Mix and just add water) it couldn’t be any easier to produce the best smoked trout recipe you’ve ever made. And with the optional step at the end, you can season a batch of smoked trout with a variety of flavors all from the same dry brine mix. Whether you’ve been smoking trout all your life, or it’s your first time, give this recipe a try, we’re sure you will love it!
I have not had trout in along time. As a child I would visit my grandparents in Idaho and catch trout on the Snake River :-) My uncle taught me how to clean and filet trout :-) I have the Little Chief smoker :-) I need to give this a try :-) A "BIG" thumbs up :-) Merry Christmas :-) ROCK ON!!!!!!!
Tried your recipe today using the brown sugar and brine salt method - smoked up 6 trout filets - Worked perfectly - Delicious - Thank you!
Thank you! I've smoked quite a bit; Salmon, Oysters, Trout, etc... Always good to learn new tricks
Uuuuuugh I love smoked trout I'm gonna eat it right NOW!
I smoked some trout once back in the 70s. Made me see rainbows.
Hence the name “rainbow” trout ...😂
Hank, That’s Funny!
“Double rainbows, what could it mean?”
I can't wait to try this out it looks awesome. Thank you for being so informative this looks like a great recipe for a camp out.
Smoking trout made easy. You've made it fool proof bud. Cheers
Good recipe, works well! Thanks Herb
We love the sugar cure trout! Thanks for sharing.
saw this movie bought a little chief smoker and used your recipe for the dry brine and it turned out amazing very good taste sweet taste the honey makes it taste wonderful love this smoker thanks for all he great info great movie
Great video, I love all the recipes, when you removed that rack from the smoker with those fillets it made my mouth water. I can tell you know what you're doing, great knife work and great presentation you've been doing this for years. Thanks!!!!!
Hands down best way to do it. Excellent video !
my mouth is watering. love smoked fish
That knife is awesome, cuts that trout like butter. Thanks for the tips, I’ve never smoked trout before, was wondering whether folks do it whole or filleted...a little of both it seems...I already started using a different video, but the lake is spitting out limits like it’s allergic to trout, so I’m gonna follow your methods in the next couple days...
Just caught a bunch of little rainbows on the Teton River I am trying your recipe right now and smoking them tomorrow wish me luck thanks for your video
Very good, Thank you!! Skorp - Western Australia.
Very informative video thanks for making it !!
Trying this today. Can't wait to taste it
I really enjoy your videos! Makes using my Little Chief simple and delicious.
Thank you for sharing this knowledge! I’m wondering what flavour wood you use for smoking fish plz? Apple? Hickory? I built my custom fridge smoker recently. I have smoked sausages and am busting to try smoking 10lbs of Rainbow Trout! Thanks so much for the hint on adding teriyaki sauce to the honey.
Good job. My 1st experience with the Little Chief was "smoked chicken." I used the box to insulate (as was recommended in those days) and after hours we took it out and bit into raw chicken. I followed all the methods for various foods and finally threw it away. But I know these can work, my brother had one and liked it for salmon. I just never figured it out.
Great video great info thanks will try that brown sugar and salt method
Sir... you are awesome!!! You remind me of my Pops (God rest him) - so informative and easygoing. I love your salmon videos equally, god bless you!
Thank you for the video! I love smoked trout!
"Squaw Candy''! I miss it! Time to change that!
Great video and great information Thanks and Merry Christmas. Craig
Great presentation, Ill give it a try.
If you cut the fish from the top and leave the belly skin in place, you can slip the rib bones and flap the whole fish open in one piece. This means you only have one piece to deal with rather than two and the fish holds together well. You could take the backbone off the other half but we don't as it helps hold the shape of the fish in the smoker and the suck pentrates through it anyone into the other fillet. You can simply lift that out anyway once it's smoked. It comes away really easy. Much quicker way to deal with lots of fish if you have a bunch to smoke. You can also hang them to smoke this way by putting a wire through both wings and slipping a rod through them.
I love your vidieos, great job
Omg thats looks great I want some smoked trout so bad
This guy loves opening and closing his Tupperware.
Great Video! Thank You!
Sorta new to this, how do you know when their done??
Love the channel!!
Just a few more good smoked meals for my wife and I’m going to get a new boat…I can feel it!!
Thank you for the great information. Just to clarify: Using the dry-brine method, Do you rinse and air-dry the fish after it comes out of the brine? Or does it go straight from the brine to the smoker?
Tim Snyder Rinse and air dry. Do this no matter which method of brining you use.
Sir, thank you s much for the education
I have a question, I have watched other Videos regarding the dry curing period, and I noticed that you used 4 to 1 ratio sugar to salt, whereas other people have used a 1 to 1 ratio
that is a very big difference, do you have any insights about how the cure will still be effective and safe whatever the ratio?
thank you
I use 8/1, I have found the results to be too salty otherwise. Smoke until meat reaches temp of 160 degrees.
Awesome video, thanks!
how do you know how long to smoke or how many hours to how much pounds or just how will I know when it's done? love the video really gonna try it this weekend
Great info
Merry Christmas, everyone.
Giz- bar sa
Excellent video, and so detailed. One question: why didn’t you go ahead a skin the fish for maximum brine penetration?
Gordon Holland it will fall apart in the smoker
It will not fall apart in the smoker if you do dry brine which dries the fish and makes it firm.
Great video
Looks good. Where did you get the knife?
Never tried fish prepaired like this before. please excuse my stupid questions. But will your recipe make the trout really salty?
How many pounds of fish will the dry cure mixture cover? 3-4 trout 12-14"?? 5-6 trout 10-12"????
A few pounds. You generally just cover the bottom to when you see no glass showing. Then single layer of fish. Cover until you cant see the fish. When the dish is full cover put in the fridge 3 or so hours. Mix it all up with your hands it will be mostly liquid. Put it back in fridge over night. Good to go. Almost impossible to screw it up. I always do a 4 to 1 mix 4 cups sugar one cup of salt non iodized.
I think your buddy wants a handout!
how do you know how long to smoke or how many hours to how much pounds or just how will I know when it's done
awesome thx brotha
oh yeah!! looks good!!
Thanks buddy
is there a102? only asking bc you remind me of my dad.
Great demeanor
I just did this brine on some trout fillets yesterday. I used 1/2 salt to 2 cups brown sugar. Brined them for 14 hours. Smoked them and just tried them today. Taste is good, but both to salty and too sweet. The fillets are not very thick. May 1/2 to 3/4 in at the thickest part. I rinsed them by hand and made sure there were no salt or sugar crystals any where on the fillets. I'm surprised at how salty and sweet they were. Did I not rinse them long enough? I know I used 2 cups of sugar, but I am not positive that I only used 1/2 cup salt. (could have been one cup. My memory...)
Any idea what I did wrong? My friend smokes trout all the time and gives it to me. He uses a packaged liquid brine. His trout is flavorful, not too salty or sweet.
Maybe you use regular salt you need pickling salt I use a 6-1 ratio for my brine never to salty
@@ianwagner4186 Thanks for the comment. I used Kosher salt. I think pickling salt is about the same. I believe that the issues is the time in the brine. The fillets were thin. .325 to .5 inch at the thickest point, and see through on the thinnest. 14 hours was too long. I'll try 8 hours next time.
You could cut down the brine time as I have noticed that makes them less salty. Also in this video he doesn't even rinse them or say to risne them. Which is an important step huh?
Have you ever smoked northern pike?
what temp is the smoker
Scottys Back Yard BBQ 165°
How much Brown sugar to salt ratio?
2 cups brown to 1/2 cup salt? Great video! I am really looking forward to smoking some salmon soon. Thank you sir!
He said saw dust ?? I am on ten acres can i use saw dust from my alder and so forth trees ?
When is lunch time?
ty good to know
I forgot to state that I am asking you this in relation to cold smoking , not hot
I trust him, cause he's fat like me. He knows good food!
I failed great job rodrigo
Good Old J R
I make smoked TROUT Jerky and is the best ever DONE !!! And my TROUT are red meat like SOCKEYE SALMON SELL IT AT WORK AND CATCH IT MYSELF WITH MY SON TREVOR He is rhe KING FISHERMAN!!!!!!
NORTHERN CALIFORNIA TROUT KILLAZ 🤠
I would like to have seen the loading, lighting, and operation of the "Big Chief" ..with smoke billowing (gently) ….disapointing
Nice cookies over night leaving ok
Bruh we get fined or imprisoned for trout that size😳
I tried this it came out WAY TOO SALTY. If I do this again I will use less salt. If this didn't work I will wash it off and pat the fish dry then smoke it.
Skin on or off
Why is that trouts meat white all the ones iv seen are pink
The same reason you are probably used to seeing uber bright red salmon meat. Farmed fish are fed red pigmented feed which colors their flesh tones of red. Wild caught of bought species are far less red in color; what they lack in color though, they make up for three fold in flavor and nutrition.
We like our tapeworm infested trout to be cooked nailed to a board and thrown into a fire, and after the fire goes out we eat what's left of the board.
roger mcmillen wtf are you talking about
TheUnluckyFisherman at 1:40 The guts are full of tape worms
lol, those aren't tapeworms... those are called pyloric caecae. Youll find usually the common parasite in the intestines called Cestode.
roger mcmillen You're clueless.
its hard to find good trout around here. theyre all pellet fed, stocked, mushy, trash fish.
Smoking taste great. I did couple of times mouth watering . here are the cons though :
(a) When you cure with lot of salt you ingest lot of sodium which is injurious for health. Raise bp and heart disease.
(b) regularly eating smoked food is highly carcinogenic might cause cancer in long run.
"DEBBIE DOWNER...WAHWAH...WAAAAAAH!"
Yeah, no kidding. Thanks Buzz Killington. Fun fact, did you know that no matter what you do, you’re still gonna die? Might as well enjoy what you like!
if you are being active or working out like humans should, no problem with salt intake.